• In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
• Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
• Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.

Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.